Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer.
Korean Cuisine
For the last year or so, Korean food has become my new obsession. I love the delicious flavours and slight heat that comes with it. I first tried Bibimbap which I have now recreated my own recipe for.
I also tried Korean Fried Chicken which is definitely on my list to recreate – and fast! If you find yourself in London, take a trip to On The Bap for mouthwatering Korean Fried Chicken!
Why chicken wings?
I’m not always the biggest fan of chicken on the bone. I know it imparts flavour, but I’m a bit fussy when it comes to chicken. I do love a chicken wing though!
I love that the meat stays moist and that you can get tasty crispy skin quiet easily.
To cook in the oven or on the BBQ?
For the recipe below, I have included instructions for cooking these Korean Chicken Wings in the oven. This is because they should be made all year round and not just when it is sunny!
Here in the UK our summer’s can be a little unpredictable so having a recipe that can easily be cooked in the oven is a good option!
These Korean Chicken Wings would be perfect cooked on the BBQ. It does depend how hot your BBQ is, but these would cook in roughly 20 minutes. Just make sure they are cooked through and the skin is nice and crispy.
When to eat these Korean Chicken Wings?
The simple answer is whenever you like! Personally I think they would make a tasty starter or a snack with a nice cold beer. Make a big batch of these to eat on a hot day in the garden with a cold drink with friends or family.
You can’t get much better than that in my opinion!
How hot do you like it?
If you were to try the marinade before adding it to the chicken, it would be quite spicy. However when the chicken is cooked it is more of a mild to medium heat.
If you would like it spicier than this, you can obviously add more Gojuchang to the marinade.
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Korean Chicken Wings
Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer.
Ingredients
- 1 kg chicken wings wing tips removed
- 1½ tbsp Gochujang
- 2 tbsp tomato ketchup
- 1 tsp apple cider vinegar
- 3 garlic cloves
- ½ tsp sesame oil
- 1-2 tbsp water
- spray oil
To serve
- ½ tbsp sesame seeds
- 1 red chilli sliced
- 1 spring onion sliced
Instructions
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Remove the wing tips from the chicken wings if they are attached then add them to a large bowl/dish
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In another small bowl, add all of the marinade ingredients (apart from the spray oil) and stir until combined. Add as much water as you need to get a thick but pourable consistency
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Pour the marinade over the chicken wings making sure each wing is completed coated
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Leave to marinate in the fridge for at least 2 hours but overnight is better (12 hours)
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Preheat the oven to 190ºC (fan assisted or 200ºC non fan assisted)
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Spray a large baking tray with oil and line the chicken wings on the tray. Bake for 20 minutes before turning and cooking for a further 20 minutes
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Sprinkle with the sesame seeds, chilli and spring onion and serve
Recipe Notes
These would be great on the BBQ. Cook for roughly 10 minutes each side or until cooked through and the skin is crispy.
Nutritional information is given as a guide only.
Sisley White says
This is my kind of meal. The flavours are delicious!
Curly says
Thanks 🙂
Esha says
Normally don’t like chicken wings outside but home made ones are so good. And these wings look so yummy. Love that they are oven baked and not deep fried.
Curly says
Thank you 🙂 Yes definitely healthier than fried and still crispy 🙂
Anna | Serving Dumplings says
Delicious flavors, looks so delicious. thanks for sharing.
Curly says
Thanks Anna 🙂
Zim says
Did you just say, wings! Ha ha…..these Korean wings seem easy to whip up, but I’m not sure where to find the Gochujang sauce. A sensible alternative seems likely though.
Curly says
I’m not sure where you live, but in the UK gochujang is becoming much more readily available. You can get it in Asian supermarkets but also the international aisle of most larger supermarkets here. Hopefully you can find it 🙂
Choclette says
Love the flavours you’ve incorporated in this. I’ve never eaten at a Korean restaurant, but I’ve tried making a few things myself and I think I’m going to need to find one.
Curly says
Unfortunately there aren’t many Korean options near me. But I make sure I have it when I go to London. Oddly the first Korean restaurant I ate in was in Copenhagen!
Hannah says
These look incredible – definitely my sort of chicken! We can’t order korean food out much so it gives me even more reason to make it myself!
Curly says
Thank you 🙂 It’s the same where I live which is why I try and recreate recipes at home.
Jacqui Bellefontaine says
Oh yes please they look delicious.
Jo Allison / Jo's Kitchen Larder says
There is something about chicken wings… 🙂 We all love them here and your Korean version sounds amazing! Will definitely have to give them a go!
Ceri Jones says
I’ve had Korean Chicken in a restaurant before and it was STUNNING. Love the sound of your make at home recipe
Carol Sach says
I’m not one for doing a bbq but with the promise of a hot day and a bag of chicken wings in the freezer I decided to give it a go . After some advice from Curly re the Gochujang it was easy . Unfortunately as soon as the bbq was lit and ready to go it rained , not one for the umbrella cooking I cooked them in the oven and they were DELICIOUS just the right amount of heat and spice . We will be having them again
Curly says
Thank you very much Carol. I am so pleased you liked them. They are delicious both on the BBQ or cooked in the oven 🙂